WE KIND OF HOLD ONTO THAT EVEN THROUGH EARLY NEXT WEEK, BEFORE THE NEXT SYSTEM ARRIVES ON WEDNESDAY. LOOKS LIKE A SUMMER FORECAST. WE ARE TALKING ABOUT SUMMER SALADS. WE ARE JOINED BY LUNA WILLIAMS -- OONA WILLIAMS -- OONAGH WILLIAMS FROM ROYAL TEMPTATIONS. EVERYONE KNOWS I DO GLUTEN-FREE NOW. I HAVE NO CHOICE BUT TO BE GLUTEN-FREE. I KEEP SAYING REAL FOOD IS NOT GLUTEN-FREE UNTIL MANUFACTURERS MESS AROUND WITH IT IN SOME WAY. I DID NOT GET THIS AT THE FARMERS MARKET, BUT I GREW MY OWN MOTHERS, TOMATOES, MY DREAMS, THE HERBS, AND THE DRESSING. IS THERE ANYTHING YOU DO NOT DO? LOTS OF THINGS. NECTARINES, BECAUSE I HATE THE SKIN ON PEACHES, AND FRESH STRAWBERRIES, BECAUSE THOSE I DO NOT GROW AT ALL. I LIKE IT WITH GRAPES, CRISP APPLES, FRESH WATERMELON, FRESH MANGO. ANYTHING YOU THINK. YOU CAN MAKE IT A MAIN COURSE BY PUTTING MEET WITH IT. THE DRESSING IS GOAT CHEESE. MOST ORDINARY PEOPLE CAN BUY GOAT CHEESE IN THE GROCERY STORE. I ADMIT TO IT. FOR LOTS OF PEOPLE THE LACK THOSE INTOLERANCE GOAT CHEESE IS EASY ON THE STOMACH. YOU ARE PROBABLY GETTING MORE PROTEIN. I PUT A BIT OF OLIVE OIL IN FOR TEXTURE, TASTE. I'VE PUT FRESH THAI BASIL IN FOR SOME SPICINESS, AND A LITTLE BIT OF HONEY. IT TASTED TANGY TO ME. YOU GO BY TASTE TOTALLY. THIS MAKES A DRESSING YOU DRIZZLE OVER IT. YOU MAY GET AS THICK OR THIN AS YOU LIKE. THE VEGETABLE TRUCK -- IT IS GOOD TO CARL -- TO COOL DOWN A HOT CURRY. IT IS JUST MIXED TOGETHER THIS WAY. THIS IS ONE OF THE RECIPES I DID FOR CELIAC AWARENESS, BUT IT IS SO EASY. IT IS PROBABLY WHEN I AM IN DALLAS, AND SEPTEMBER -- LITERALLY, I AM AN ACTUAL SPEAKER. I TEACH CLASSES STARTING IN SEPTEMBER AT THE HOLISTIC CENTER IN NASHUA. I ALSO DO PRIVATE CLASSES, PRIVATE CONSULTING. I WILL BE AT THE BOSTON GREEN FEST TALKING ABOUT HEALTHY FOOD, AND HAD TO BE GREEN IN YOUR KITCHEN WITH FOOD. THERE ARE RECIPES. AND IT IS REAL FOOD. YOU CAN SEE I AM HEALTHY. GO FOR REAL FOOD. SHE HAS A WEALTH OF INFORMATION. I ASSUME PEOPLE ASK QUESTIONS. THEY KNOW I KNOW FOOD.